Ingredients
24 frozen mini tart shells (in foil cups) thawed
4 eggs
1¼ cups milk
1 tsp Dijon mustard
½ tsp SIDS SALT & PEPPER
FILLING:--
8 slices bacon, cooked & crumbled
2 spring onions, sliced
1 cup shredded Swiss cheese
Directions
Filling: Place tart shells on rimmed baking sheet; divide bacon, spring onions and cheese among shells.
In bowl, whisk together eggs, milk, mustard, SIDS SALT & PEPPER then pour into tart shells. Bake in bottom third of the oven at 190°C until pastry is golden and filling is just set, 25-30 minutes. Serve warm. (Make-ahead: Let cool. Refrigerate in airtight container for up to 3 days then reheat in 200°C oven for about 4 minutes.)
